Jamaican Chicken Soup with Spinners (Saturday Soup)
A big pot of chicken soup with pumpkin, potatoes and chewy flour dumplings, scented with thyme, allspice and a whole Scotch bonnet.
Made with Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelEasy
- Costabout £3.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put your ready made homemade chicken stock (see the base recipe), the water, chicken, garlic, spring onions, thyme, allspice and whole Scotch bonnet into a large pot. Bring to a simmer and cook gently for 25 minutes.
25 min - 2
Add the pumpkin, carrots, potatoes and sweetcorn and simmer for 15 minutes, until the vegetables are tender and the pumpkin is starting to melt into the broth.
15 min - 3
Meanwhile, make the spinners. Mix the flour and the 0.5 teaspoon salt with about 80 ml cold water to make a stiff dough. Knead for 1 minute, then roll small pieces between your palms into thin, finger length spindles.
- 4
Drop the spinners into the simmering soup and cook for 10 minutes, until they float and are firm and chewy. Do not let the Scotch bonnet burst.
10 min - 5
Lift out the Scotch bonnet, thyme stalks and spring onions. Taste, add the salt if needed, and serve hot in deep bowls.
Tips
- Leave the Scotch bonnet whole. It gives fruity warmth without too much heat, but if it splits the soup becomes very hot.
- Knead the spinner dough just enough to bring it together. Over-kneading makes the dumplings tough.
- Pumpkin or squash melts and thickens the broth naturally, so there is no need for flour or cornflour.
- Wear gloves if you handle a Scotch bonnet, and wash your hands well afterwards.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 3 days. The spinners soak up broth, so add a splash of water when reheating until steaming hot all the way through. Freezes for up to 2 months.
Questions
What are spinners?
Spinners are small, finger shaped flour dumplings rolled between the palms until they spin. They are boiled in the soup until firm and chewy, and are a feature of Jamaican soups.
Can I make this gluten free?
Yes. Swap the plain flour for a gluten free plain flour with a pinch of xanthan gum for the spinners. They will be softer, so add them for the last 6 to 8 minutes.
How hot is the soup?
Mild to medium when the Scotch bonnet stays whole. For more heat, nick the chilli with a knife. For no heat, leave it out.
More made with homemade chicken stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.